Shirvet Lobya (Green Bean Stew)

  • Created By
    Monika Vardeh & Flora Chalabi
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Prep Time:
10 min
Cook Time:
1 hour
Total Time:
1 hour 10 min
A word from the cook
Very few ingredients for this delicious main dish, MUST TRY

Green Bean Stew
1 lb chuck roast or steak
1 lb frozen or fresh green beans
1 tsp salt
1 Tb paprika
1/2 cup tomato paste
5- 6 cups of boiling water
fresh parsley for garnish


Green Bean Stew

Use a medium to large pot over medium heat for browning the meat.

Cube the meat into 1-inch pieces and begin sautéing with a few Tb of canola oil for about 10-15 min (turn meat only 2-3 times, point here is to develop a nice crust on the outside)

Add salt, paprika and tomato paste and cook for about 5 min, allowing the raw tomoto paste flavor to cook out.

Add 1/2 to 3/4 cups of boiling water, while constantly stirring and imcorporating the paste into the water and meat.

Let pot simmer for about 10 min before adding the remainder water (4-5 cups of boiling water)

Lastly, add the green beans,  put a lid over and allow to simmer over low heat for 1 hour.

Add chopped, fresh parsely for garnish and flavor.

Traditionally, you would prepare Assyrian white rice that you would serve with this Green bean stew.


1 Note

  1. This looks like what my mother-in-law calls Kurush.